Ingredients:

  • 1 large bunch (about 450g / 1 pound) fresh Asparagus spears (medium to thick gauge)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Flaky Sea Salt or Kosher Salt (plus extra for finishing)
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 medium Lemon (organic preferred)

Instructions:

  1. Preheat the oven to a high heat: 425°F (220°C). Set the oven rack to the middle position.
  2. Prep the Asparagus: Gently rinse the asparagus. Locate the natural breaking point of the stalk by holding the spear near the bottom and bending it; snap off and discard the woody ends from all spears.
  3. Seasoning Toss: Place the trimmed asparagus into a large mixing bowl. Drizzle with the 2 tablespoons of Olive Oil. Sprinkle evenly with the salt and pepper.
  4. Use your hands or tongs to toss the spears vigorously until they are uniformly coated in oil and seasoning.
  5. Arrange for Roasting: Lay the seasoned spears onto a prepared baking tray. Ensure the spears are arranged in a single, even layer to prevent steaming.
  6. Roast: Place the tray into the preheated oven. Roast for 12 to 15 minutes, or until the tips are slightly crisped and the stalks are fork-tender.
  7. Finish with Lemon: Immediately remove the tray from the oven. Sprinkle the fresh lemon zest evenly over the hot asparagus.
  8. Juice: Squeeze the juice from half the lemon (about 1 to 1 ½ tablespoons) over the spears.
  9. Toss and Serve: Give the asparagus a quick, gentle toss on the tray. Adjust seasoning with an extra pinch of flaky salt if necessary, and serve immediately while hot.